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Indulge in this incredible slow cooker cashew chicken that surpasses any takeout! The chicken is perfectly breaded, the sauce bursts with flavor, and the cashews sprinkled throughout add a delightful crunch.
Elevate your meal to restaurant quality by pairing it with these delectable sides: crispy wontons, savory egg rolls, and fluffy rice.
My passion for cashews knows no bounds. I once bought a massive container of them from Costco and devoured the entire thing solo! Cashews are simply irresistible. When incorporated into this fantastic Chinese slow cooker dish? Pure bliss! If you haven’t tried browning the chicken before adding it to the slow cooker, you’re missing out—it significantly enhances both taste and texture. This technique thickens the sauce as it cooks while infusing the breading with mouthwatering flavors. Once finished cooking, I was amazed that such a scrumptious dish could come from a crockpot!
Slow Cooker Cashew Chicken is undoubtedly one of my favorite meals prepared in a slow cooker! The addition of cashews elevates this dish to new heights—it’s so good that I couldn’t stop eating it! Your family will adore this recipe just as much as we did!
Ingredients for Cashew Chicken
Creating this divine dish requires just a few simple ingredients:
- Boneless Skinless Chicken Breasts: About 4 pieces cut into 1-inch cubes
- Cornstarch: For coating the chicken to achieve that perfect crust
- Black Pepper: A must-have flavor enhancer
- Canola Oil: Ideal for frying up your chicken
- Low Sodium Soy Sauce: Regular soy sauce can be used if preferred
- Rice Wine Vinegar: Adds mild tanginess
- Ketchup: Provides sweetness and depth
- Sweet Chili Sauce: Introduces a hint of heat
- Brown Sugar: For added sweetness and caramelization
- Garlic Cloves: Minced for robust flavor
- Grated Fresh Ginger: Delivers an extra kick of flavor
- Red Pepper Flakes: For those who enjoy some spice
- Cashews: The star ingredient!
How to Prepare Slow Cooker Cashew Chicken
The beauty of using a slow cooker lies in its simplicity—and trust me; taking an extra step to brown your chicken makes all the difference!
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Prepare the Chicken:
- In a resealable bag, mix cornstarch and black pepper.
- Add cubed chicken pieces; shake until well-coated.
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Brown:
- Heat canola oil in a skillet over medium-high heat.
- Brown each piece of chicken for about 2 minutes on each side before transferring them into your slow cooker.
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Make Your Sauce:
- In a small bowl, combine soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic cloves, grated ginger, red pepper flakes (and cashews if you prefer them softer). Pour over browned chicken (for crunchier nuts add them right before serving).
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Slow Cook:
- Set your slow cooker on LOW for 3–4 hours.
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Serve & Enjoy:
- Serve over rice—this recipe yields about 4–6 servings.
Alternative Cooking Methods
No Slow Cooker? No Problem! You can easily whip up this meal on your stovetop using large skillet techniques:
- Sauté browned chicken then pour in your prepared sauce.
- Let simmer covered for about 20–30 minutes.
- To thicken further if needed—mix together 1 tablespoon cornstarch with 2 tablespoons cold water; stir into simmering sauce until bubbly.
Instant Pot Method:
Sauté seasoned chicken directly in an Instant Pot; remove once cooked then add sauces back along with half cup broth if necessary (to avoid burn notice). Cook manually under pressure for around 20 minutes.
Tips & Variations
Making such an exquisite meal at home is truly remarkable—it tastes even better than takeout!
Chicken Options: Feel free to use either breasts or thighs—or switch things up entirely by opting for pork or beef instead (shrimp isn’t recommended due its quick cooking time).
Breading: Although browning adds time upfront—it’s worth every minute spent preparing ahead!
Vegetable Additions: Enhance nutrition by tossing veggies like broccoli or snap peas during last half hour of cooking time.
Cashew Selection: Avoid salted varieties unless rinsed beforehand—they may make dishes overly salty otherwise!
Serving Suggestions: While we love serving ours atop white rice—you could also try brown rice alternatives like cauliflower rice or quinoa instead!
Storing Leftovers
This dish actually improves after sitting overnight:
Refrigeration: Store tightly sealed containers within fridge lasting up five days maximum.
Freezing Instructions: Cool completely then transfer portions into airtight freezer bags/containers lasting three months max—thaw overnight prior reheating either via stovetop/crockpot until warmed through again!
For those looking ahead—consider prepping double batches freezing one portion without dredging beforehand ensuring less mess later when ready-to-cook day arrives too!
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